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Supercritical Carbon Dioxide Effects on Some Quality Attributes of Single Strength Orange Juice
Author(s) -
ARREOLA A.G.,
BALABAN M.O.,
MARSHALL M.R.,
PEPLOW A.J.,
WEI C.I.,
CORNELL J.A.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb14634.x
Subject(s) - chemistry , orange juice , food science , flavor , supercritical carbon dioxide , aroma , carbon dioxide , brix , ascorbic acid , orange (colour) , organic chemistry , sugar
Supercritical carbon dioxide treatment of orange juice (OJ) can inactivate pectinesterase (PE). Effects of such treatment on OJ quality and sensory attributes were investigated. Treatment pressures (7–34 MPa), temperatures (35–60°C), and times (15–180 min) were studied. Treatment did not significantly change pH and °Brix values; however, it stabilized and enhanced cloud, even in presence of active PE; color was improved, and total acidity slightly decreased. Ascorbic acid was lower in controls than in supercritically treated samples. Sensory evaluations showed color and cloudiness of treated juice were better than in untreated juice. Flavor, aroma and overall acceptability were not significantly affected.